Jul 20, 2011

Fresh strawberries cooked with agave get folded into Greek yogurt and whipped topping to create pretty swirls of fruit and cream. Serving this in a clear glass cup or champagne flute allows the pretty ribbons of red and white to show through.

For those of you that may be unfamiliar with a fool, a fool is a quick and easy dessert that is made with fresh fruit that has been simmered with sugar and folded with fresh whipped cream. This skinny version tastes just as good as the full fat version, making it a perfect summer treat.

I have yet to figure out how to make a low fat whipped cream from scratch, but I recently found an all natural whipped topping at my organic market called truwhip. It contains neither high fructose corn syrup nor hydrogenated oil, and is delicious! Their website has a store finder so you can locate it at a store near you. If you prefer to use Cool Whip Free, I've given you the nutritional info for that as well for you to decide.

Combine the strawberries, agave, and salt in a medium bowl and stir until the strawberries are coated in agave.

Mash with a potato masher until half of the strawberries are smashed, but some medium sized chunks remain.

Cook the strawberries over high heat, stirring occasionally, until bubbles form along the edge, about 5 minutes. Skim any foam from the surface with a spoon and discard. Add the lemon zest and lemon juice, stir to combine and bring to a full boil, about 2 minutes more.

Remove from heat, skim foam and discard. Transfer to a container and let it cool to room temperature. Refrigerate until cold, about 30 minutes.

When the strawberry sauce is cooled, gently fold the whipped topping in a large bowl along with the yogurt.

Gently fold the strawberry sauce with the whipped cream to create pretty swirls and place in 6 glasses.

35 comments
:

This looks sooo good. I keep looking at agave nector and wondering if it would be worth getting. It looks like I need to go pick up some. Thanks for all of your recipes. I have really been enjoying them and have passed several on.

just found your website from my sis and I love every recipe I've tried! Yes I buy that truwhip, just found it about a month ago at my market in mass(market basket)! Thanks for giving me a fresh new exciting healthy way to cook, I'm not bored anymore!

What a pretty dish! My husband is on notice to buy me a set of mini trifle cups next time he has to buy me something - this would look so pretty in those! Or even a margarita glass rimmed with pink sugar and a strawberry hanging over the side. Neat!

love your website!! this recipe looks awesome! with almost no fat in the cool whip recipe and over 7 grams in the truwhip , can you explain why there's only a 1 point difference between the two? thank you

I just made this. I added blueberries and had a little taste and it is SO good! I'm waiting on the fruit to cool so I can fold it into the whip cream. I can't wait to try it all together! Thanks for the awesome recipe!

Here's a recipe I've used for half the fat whipping cream. You use half whipping cream, and half 1% milk with Ultra Sperse. See here for details: http://sharonanne.com/mfs_chart.htm

Whip 1 cup whipping cream. Then add 1/3 cup 1% milk and 1 Tbsp. Ultra Sperse and whip. Repeat the 1% milk/Ultra Sperse 2 more times (total of 1 cup milk and 3 Tbsp. Ultra Sperse). You get real whipping cream, real milk, but with half the fat. Remember that RediWhip commercial with the woman at the diner choosing between apple or cherry pie, decaf or regular, and then oil or cream for her whipped topping? This is cream, not oil.

This recipe is delicious, but I track all my calories, and a 10oz container of Truwhip has 50 grams of fat in it (vs. the 16oz stated in the recipe) and this alone divided by six servings is over 8 grams of fat per serving and the calories work out to be about 250 with the 10oz of Truwhip.